One Pan Healthy Chicken and Veggies
One Pan Healthy Chicken and Veggies is a hearty, healthy, and oh-so-easy dinner. Loaded with seasoned chicken, colorful veggies, and a sprinkle of cheese, it’s a one-pan wonder!
Servings: 4 servings
Cost: $13.23
Equipment
- Rimmed sheet pan
Ingredients
Chicken & Veggies
- 1 small sweet potato peeled & diced (1 cup)
- 1 pound boneless skinless chicken thighs or breasts, cut to 1/2-inch pieces
- 1-3/4 cup assorted bell peppers coarsely chopped
- 1-1/2 cups green beans halved
- 2 heads broccoli coarsely chopped, about 3-1/2 cups
Seasoning
- 5 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
Optional Additions
- 3/4 cup freshly shredded Cheddar cheese optional, or Colby jack, Mexican blend, or pepperjack
- Cooked rice or quinoa, for serving or meal prep
- Cilantro-lime sauce optional, for serving
- Sour cream optional, for serving
- Fresh cilantro optional, for serving
- 1 large avocado diced, optional, for serving
- Limes cut into wedges, optional, for serving
Instructions
- Preheat oven to 425°F.
- Pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins, then chop into small pieces (important they are small and microwaved first for these to cook in time with everything else!)
- Chop the chicken into 1/2-inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
- Place all the veggies and chicken on the sheet pan. Add olive oil and all the seasonings on top.
- Toss with your hands until everything is well coated. Spread everything into one even layer, not overlapping.
- Bake for 10 minutes, flip, and bake another 10–20 minutes (depending on the size you’ve cut your veggies and chicken and the heat of your oven. The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes.)
- Remove from oven and top with cheese if desired. Return to oven for 2-4 minutes or until cheese is melted.
- Remove and enjoy over cooked rice or quinoa and with all the yummy toppings: cilantro-lime sauce, sour cream, cilantro, diced avocado, and fresh lime juice.
Notes
Meal Prep: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 containers. Divide this dish equally in 4 parts. Top each container with fresh cilantro and a lime wedge. Cover and place in the fridge. Enjoy within 4 days.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 524kcal | Carbohydrates: 31.6g | Protein: 40.4g | Fat: 28.6g | Cholesterol: 104.4mg | Sodium: 928.7mg | Fiber: 10.3g | Sugar: 9.1g